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Profiteroles and Chocolate Sauce

Thu, 21 December 2017

Profiteroles and Chocolate Sauce

Catherine is making a decadent dessert of profiteroles with chocolate sauce, the perfect desert to serve over the festive season!

Ingredients

·         65g/2½oz Odlums Strong White Flour

·         150ml/¼ pint Water

·         50g/2oz Butter or Margarine

·         Pinch of Salt

·         2 Eggs (beaten)

 

Filling:

·         Whipped Cream

 

Chocolate Sauce:

·         1 small carton Cream

·         150g block Shamrock Dark Chocolate

 

Method

·         Preheat oven to 200°C/400°F/Gas 6.

·         Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.

·         Bring to a brisk boil.

·         Reduce heat and add sieved flour and salt.

·         Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.

·         Add the eggs gradually and beat until mixture is smooth and shiny.

·         Drop dough in tablespoons about 3" apart onto a greased baking sheet.

·         Bake 20-30 minutes or until puffed and golden.

·         Remove from oven and slit along one side. Cool on a wire tray.

·         When cold, fill with whipped cream and serve with hot Chocolate Sauce.

 

Chocolate Sauce:

·         Warm cream over a low heat.

·         Add the chocolate and stir until chocolate has melted. Do not allow to boil.

·         Serve warm over Profiteroles.

 

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